Mexican tacos are one of those delicious recipes that are perfect for hot summer days and cold winter nights. Fulfilling, yet not greasy. These tacos happen to be my favorite. Best part? They’re ready in 30 minutes or less.
They require only a few ingredients: seasoned beef strips, onion, cilantro, lime juice, salsa verde, and corn tortillas. In fifteen to twenty minutes you can have a meal from start to finish that your whole family will love. So, gather up your supplies available at most supermarkets and let’s make some tacos!
Mexican Street Tacos
- 5 pounds sirloin steak strips (beef for stir frying)
- 1 T olive, corn or vegetable oil
- 1 tsp coriander, whole
- 1/2 tsp garlic salt (I prefer Lawry’s)
- ground black pepper, to taste
- 1/2 tsp ground cumin
- 1 medium onion, chopped finely but not minced
- 1 cup chopped fresh cilantro
- lime juice, to taste
- salsa verde, to taste
- at least 20 corn tortillas (we prefer white corn)
In a large skillet over med-high heat, heat oil until it just begins to smoke (about two minutes). Add beef strips, coriander, garlic salt, and black pepper. Fry, stirring occasionally, until meat is well cooked and beginning to blacken (but not burn) on each side. Remove from skillet. If desired, chop beef finely.
Add about 1 tsp oil to the emptied skillet or spray with Pam/vegetable oil and return skillet to stove. Lightly warm each tortilla on skillet, adding oil or spraying when necessary, for about 30 seconds each side. Turn off heat.
To arrange tacos, place two tortillas per taco on a plate, two strips per taco, cover with onion (don’t be stingy!), and fresh cilantro. top with lime juice and salsa verde.
I recommend serving with Mexican rice (recipe to come) or ranch bean soup. Makes ten (or so) tacos.